Ingredients
4
4 servings
- •3 tablespoons unsalted butter
- •1 shallot, finely chopped
- •2 cloves garlic, minced
- •1 teaspoon grated fresh ginger root
- •0.5 cup dry sherry
- •0.5 cup chicken broth
- •2 tablespoons soy sauce
- •0.25 teaspoon freshly ground black pepper
- •1 pound large shrimp, peeled and deveined
- •3 tablespoons chopped green onions, divided
- •1 tablespoon sesame oil
- •1 teaspoon toasted sesame seeds, or to taste
Instructions
- Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Melt butter in the pot. Add shallot and saute for 1 minute. Add garlic and ginger to the pot and saute for 1 minute more.
- Pour in sherry and scrape the bottom of the pot to loosen any browned bits. Allow sherry to cook for 3 minutes, then push Cancel. Stir in the chicken broth, soy sauce, and pepper. Add shrimp to the pot.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow 5 to 10 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in 2 tablespoons green onions and sesame oil. Garnish with sesame seeds and remaining green onions.
Nutritional Facts
Per 4 servings
- Calories: 374
- Carbohydrate: 19g
- Fat: 23g
- Fiber: 1g
- Protein: 20g
- Sugar: 1g
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